dicky & debbie.com

I honestly dont know if I am ever going to be brave enough to try to make this, let alone try and talk the family into sampling it.

Ingredients

6 eggs
300 mls syrup
600 mls cream
90 grams Parmesan Cheese, finely grated

Method

In a saucepan combine the eggs, syrup and cream and bring to a simmer until it begins to thicken.

Add in the Parmesan cheese and stir until combined then pass through a fine sieve.

Churn as per Ice Cream Makers instructions.

This recipe come from The Complete Confectioner or The Whole Art of Confectionary printed circa 1790. It staggers me to see some of the recipes – one cake recipe calls for 54 eggs – and one of the ice dessertscream recipes is Parmesan Ice Cream. 
 

Ingredients

6 eggs
600 mls cream
1 lemon zested
3/4 cup of syrup
pinch each of cinnamon and mace
120 grams blanched pistachio nuts

Method

Break the eggs into a pan and beat them well with a wooden spoon.  Put in a pint of cream and beat well with the eggs.  Add the lemon zest and the syrup, cinnamon and mace and bring to  boil stirring until it becomes thick and comes to a curd.  Remove from the heat.

Pound the blanched pistachios in a mortar until very fine.  Mix it into the custard and cool.  Put it into an icecream maker and churn as per its instructions.

It has taken me years to get this recipe out of Margaret my neighbour.
She grows the most amazingly tart organic blackberries in her back
yard. She only gets maybe 10 kilos of berries and she makes the most
fantastic sponges. She very kindly gifted me with a kilo of
blackberries but more importantly she finally handed over the recipe to
go with it.

This is her recipe as she gave it to me:

Beat till creamy
9 tablespoon sugar
9 tablespoon butter

Beat in 1 at a time
3 small eggs or 2 large eggs

Beat well (5 minutes)
Add 1 cup self-raising flour with
1 tablespon milk.
(Add more flour if you think you need it.)

Place on top of hot cooked fruit. Bake at 190 degC for about 40 minutes or thereabouts.

There are few things that say comfort food like rice pudding.  Forget the pre-cooked stove top rice pudding versions, this is the real deal.  It should serve 4-6 people but I double it for guests and give everybody extra.  Greasing the dish stops it boiling over and making a mess of the oven.

Ingredients

big knob of butter
1/4 cup short grain rice, rinsed in cold water
pinch of salt
7 teaspoons white sugar
1 teaspoon dark muscavado sugar or brown sugar
1/4 + 1/4 whole nutmeg grated
1 tablespoon homemade vanilla essence
1/2 teaspoon ground cinnamon
500 mls milk
150 mls cream

Method

Preheat the oven to 180 C.

Grease the 1 litre ovenproof dish with the butter.   Put the rice into the prepared dish and add cold water, just enough to barely cover the rice.  Bake in the oven for 10 minutes or until the rice has absorbed all the water and started going a nutty brown.

Remove from the oven and reduce the temperature to 150 C.  Add in the salt, sugars and 1/4 grated nutmeg and vanilla essence to the rice and stir.  Carefully pour in the milk and the cream and stir well.

Sprinkle over the remaining nutmeg and return to the oven.  Bake for 2 hours or until the top of the pudding has turned golden brown.